Moo wrote:Garlic and onions are both hardly ever worth the added prep effort

As someone whose favourite flavour is probably garlic, and who was scandalised that a risotto recipe they saw recently didn't include onion (and promptly added onion when making it), I disagree with you quite strongly (which I guess is the point of this thread).

Edit: I also want to thank you - I was musing on hummus flavours earlier, and this has put the idea of roast garlic hummus into my head, which I haven't made for ages and want to make again.

Moo wrote:Garlic and onions are both hardly ever worth the added prep effort

I'm close to agreeing with you - but I buy pre-diced garlic and generally put it into everything relevant by the giant spoonful. Chopping onions in a motorcycle helmet is usually worth the lulz, and it doesn't hurt that they both smell amazing when sweating together in the pan, which garners even more cheffy complements.

But in terms of flavor I kinda hate onions unless pretty specifically prepared. Garlic is just annoying and sticky, but tasty.

Sexts From The Void wrote:i struggle to maneuver on a chessboard of dicks

Julia Child wrote:It is hard to imagine a civilization without onions.

I like it.

One of my favorite food-moments from a book was in Holes when the starving kids come across the onions and eat the heck out of them. One of my favorite Realityscape food-moments was on a 6-day backpacking trip with a friend. Our stove wasn't working so it had been Rawville, NC the whole time, including a couscous dish with raw carrots, onion, garlic, parsley, and olive oil. There was a huge anvil-head t-storm cloud off in the valley beneath us, too, while we ate.

kalira wrote:But your own butt is always in the past, because it's behind you.

I grew up with a mother that loved salt. In fact, if their was any recipe that said, "add salt to taste" she very well might have thought it meant, "add salt until that's all you can taste." By comparison, everything else really isn't that salty.

For me, it's the bread that makes the pizza. A good pizza is a good bread with stuff on it. A bad pizza is nasty bread with stuff on it. The stuff on top could ruin a pizza also, but its importance is secondary to the quality of the bread.

New User wrote:For me, it's the bread that makes the pizza. A good pizza is a good bread with stuff on it. A bad pizza is nasty bread with stuff on it. The stuff on top could ruin a pizza also, but its importance is secondary to the quality of the bread.

+100000

Seriously though, list most important to least important, for quality, on "how to make a good pizza":

Crust (Sourdough preferred, yeasted acceptable, but must be cold fermented at least 24 hours either way)

Sauce (Must be properly seasoned, tomato-y and FFS not sugary)

Cheese (Eh. Don't use too much, and at least get real cheese, not "cheese food")

Toppings (As long as they're not moldy? it's really not that critical, I use pizza as a fridge cleaner, so whatever's around)

Edit: Somehow I forgot what's most important! Attention paid to how it's baked. Oven must be hella hot (500F+), pizza should be baked on a properly pre-heated stone (ceramic or thick baking steel acceptable, I use clay tile), at most parchment paper can go between hot stone and pizza. when done bottom of pizza should have some dark brown spots where it was thinner, and only the highest bubbles on the top should be slightly charred. No burnt cheese, plz.

Belial wrote:I am not even in the same country code as "the mood for this shit."

Pizza stones are awesome. Ever since I got one my home pizzas have been so much better. I put it in the oven, and turn it on to it's max setting, put the kids to bed, then start preparing my pizza. By the time the pizza goes in, the oven and stone is as hot as they're gonna get.

heuristically_alone wrote:Pizza would taste better with only the toppings.

I can't tell what you're suggesting would be omitted from the pizza, since pizza is a cooked dough with toppings. Do you mean pizza would be better as a cheesy, saucy, soupy casserole? Or are you suggesting the removal of sauce and/or cheese? Sauce-less pizza is a thing. Cheese-less pizza is both a struggle and an insult but is also a thing.